Reviewed: Dec. 8, 2012

Really like it but made some pretty drastic changes: Halved the sugar; two eggs; 4t pumpkin pie spice instead of the cinnamon; no salt; doubled the pecans and left whole; halved the butter (if you melt and "froth" the butter til slightly brown first, its taste is greatly enhanced); and used about 1/6 of a spice cake mix on top.

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Reviewer:

bilchuk

Reviewed: Nov. 22, 2012

I found a recipe almost exactly the same in a school fundraiser cookbook, and it is, indeed, to die for! I don't like pumpkin pie, but I LOVE this, as does everyone who tries it! The only difference from this recipe is that the original called for pumpkin pie spice instead of cinnamon. It makes for a more complex, pumpkin pie-ey flavor. I've lost the original recipe, so I'm going to have to make it to taste, and then update my review with a recommended substitution.

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Reviewer:

Kim

Reviewed: Nov. 17, 2012

If you love pumpkin pie but hate soggy piecrust this is the one to try! I spice the filling with my own favorites...cinnamon, ginger and cloves. But omit the salt...I don't see why you need it. I would like to try other flavors of cake mix. Might be good with spice cake?? Definitely better served cold.

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Reviewer:

Jan

Reviewed: Nov. 12, 2012

I was given this recipe years ago from a close family friend! Absolutely, the most wonderful way to combine a pie and cake...I love this recipe!

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Reviewer:

CarolDiane Smith

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Wasilla, Alaska, USA

Reviewed: Dec. 26, 2011

loved this I used spice cake mix instead and it was great.

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Reviewer:

Leone

Reviewed: Oct. 25, 2011

I have made this several times. It is delicious. I also take a container of cool whip and mix in a little nutmeg and cinnamon to the cool whip to serve on top. AWESOME RECIPE!!!

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Reviewer:

Marie

Reviewed: May 4, 2011

I didn't add the pecans, but maybe that would have helped. I did drizzle quite a bit of butter over the top, but every place that didn't get butter was just raw cake mix in the finished product. I thought it would soak up the pumpkin mixture. Maybe I should have patted it down into the pumpkin mixture?

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Reviewer:

gotspunk

Cooking Level: Intermediate

Reviewed: Jan. 6, 2011

Great flavor. Crust was very thick and difficult to cut without making a mess. Inverted onto a plate and took care of that problem.

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Reviewer:

JBG

Reviewed: Dec. 27, 2010

i made this because we accidently made too much mix for pumpkin pie, so instead of making 4 pumpkin pies we made some of this! it was good, but we didnt eat all of it, and ended up throwing half of it out.

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Reviewer:

TiffinyRae

Home Town: Navarre, Florida, USA

Living In: Omaha, Nebraska, USA

Reviewed: Dec. 23, 2010

Never made anything with Pumpkin before. So I used canned pumpkin. I did use a little over 3/4 cup butter to make sure the cake batter wasn't too dry. This cake was to die for. Everyone loved it and none left over.

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